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Guatemala Huehuetenango Finca Limonar

Our Review

Finca El Limonar ('The Lemontree') extends over 123 hectares, and is located close to the Mexican border in Guatemala's mountainous Huehuetenango region.

El Limonar first came into existence towards the middle of last century, when the two brothers from the Aguirre family inherited their father's coffee estate and split it in two. Rogelio Aguirre took over the land that became Finca El Limonar. The farm is now owned and managed by his widow, Rosa María Ovalle Mont, whose main goal is to produce a quality cup under conditions that are environmentally sustainable.

The farm is planted with Bourbon, Caturra and Catuai varietals, chosen for the balance they provide between high quality and high yeild harvests. Every year the farm raises some 15,000 new seedlings in it nursery to replenish existing fields or to create new plantations. In the higher areas of the farm native shade trees have been planted to give the coffee around 60% shade, which is environmentaly responsible as well as good for the coffee flavor.

Melted butter, caramel, and chocolate dominate the flavor profile which is expected from a Huehuetenango coffee. This coffee has a long, bright finish and moderate acidity. It has a more bold, strong flavor than what is typical in Central and South American coffees but not so much as, say, a Sumatra Mandheling. This is on of our most well rounded, and popular coffees.

The Details

Arrival Date: February 3. 2014

Attributes: Moderate to full body, with a pleasingly moderate acidity.

Bean Size: Average

Chaff Content: Low

Dominant Cup Characteristic: Bold flavor and exceptional balance.

Environmental Factors: Shade grown, wet processed

Flavor Traits: Cherries and ripe fruit, some citrus tones, with a chocolate finish

Growing Conditions: Shade grown, hand picked sun dried

Hardness of the Bean: A dense high grown Central American coffee (Strictly Hard Bean Grade)

Processing: Wet (European Prep)

Roasting: Start with a Full City (Medium Dark), or just a few snaps into the second crack. If you can't hear the cracks, then roast until the beans are smooth and medium dark brown with just the first hint of sheen as the oil emerges. This coffee roasts evenly. Try this, and then if you prefer, feel free to carry it darker in subsequent roasts.